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Bhindi Bhaji (Curried Okra)

 Bhindi Bhaji (Curried Okra)

For years, I have ordered Bhindi Bhaji in Indian restaurants, thinking, “I wish I could make this at home.”  When I finally dared to face my fear, it took me all of 25 minutes to make it. Isn’t that always the way? Seriously, all you have to do is trot over to your local Indian market and buy six spices. If I have to be completely honest, this was more a “duh” than an “ah ha” moment. Push the fear and procrastination aside and be adventurous. A little commitment can go a long way. 

Bhindi Bhaji (Curried Okra)

1 lb of fresh okra, washed and dried
1 large onion, chopped
2 cloves garlic minced
thumb sized piece of ginger, peeled and chopped (a tsp powdered ginger also works)
tsp chili flakes (optional)
2 tbls ghee of cooking oil
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp black mustard seeds
1/2 tsp dry mango powder
pinch of gram masala
sea salt to taste

1. Make sure the okra is washed, and dried throughly with a paper towel. Top, tail, and slice the okra, then set aside.
2. Heat the oil on medium heat in a wok or large frying pan. Add the cumin and mustards seeds, covering the oil when the seeds start to pop. When all of the seeds have popped (should take a minute or two), add the onion, ginger, and garlic, can cook for a minute, taking care not to burn the mixture.
3. Add the okra, and the rest of the spices except the dry mango powder and garam masala. Stir to combine the spices to the okra and cook for 2 minutes. Lower the heat, cover and cook for 10 minutes, or until the okra is tender. Do not add any more oil as the natural juices from the okra will moisten the mixture.    
4. Uncover and add the dry mango powder, garam masala, and salt.  

Bhindi Bhaji is wonderful served with Spiced Basmati Rice, chutneys, and pickle. If you are looking to add mores dish to this menu, also try my Caulifower Bhaji and a wonderful soup, ” Split Moong Sal Soup.” Here are the recipes from a previous posts:

Caulifower Bhaji and Spiced Basmati Rice:

Split Moon Dal:


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